Coconut Jelly with Oriental Fruits

coconut jelly with oriental fruit

Coconut Jelly with Oriental Fruits

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Servings: 6
Calories: 311


  • 6 oz can Evaporated Milk
  • 5 tablespoons Coconut Milk Powder
  • 1/2 pint water
  • 2 tablespoons gelatine
  • 7 oz caster sugar
  • 4 egg whites

to serve

  • a selection of exotic fruit e.g. star fruit, mangosteen, kiwifruit, lychees, Cape gooseberries (physalis), pomegranates.


  • Mix together the Carnation Milk and Coconut Milk Powder.
  • Place the water, gelatine and sugar in a pan and heat, stirring until the gelatine and sugar have dissolved.
  • Stir in the Milk mixture and leave to cool for 1-2 hours, stirring occasionally.
  • Whisk the egg whites until stiff and fold into the coconut mixture. Rinse an 18 cm (7 inch) square cake tin in cold water, spoon in the coconut mixture and chill until set.
  • Prepare the selection of fruit as necessary and place it around the coconut jelly. Cut the jelly into squares when serving.
Calories: 311 kcal
Carbohydrates: 51 g
Protein: 8 g
Fat: 10g
Saturated Fat: 7 g
Cholesterol: 8 mg
Sodium: 99 mg
Potassium: 186 mg
Fiber: 1 g
Sugar: 46 g
Vitamin A: 294 IU
Vitamin C: 2 mg
Calcium: 82 mg
Iron: 1 mg
Dishes Desserts, Jelly
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